Convection Bake

SECTION FIVE: USING THE COOKTOP

TIPS FOR CONVECTION BAKE

PREHEATING THE OVEN

Preheat the oven before cooking. See your recipe for preheating recommendation. Preheating time depends on the temperature setting and the number of racks in the oven.

HIGH ALTITUDE BAKING

When baking at high altitudes, in either BAKE or CONVECTION BAKE, recipes and baking times vary. For accurate information, write the Extension Service, Colorado State University, Fort Collins, Colorado 80521. There may be a cost for the bulletins. Specify the type of information you want (example: cakes, cookies, breads, etc.).

RACK POSITIONS

One Rack Baking

•When baking on one rack, best results are obtained in the bake mode (see Bake).

•When roasting a turkey or a large piece of meat, convection bake may be used. Rack #2 is the most appropriate rack.

Two Rack Baking

•Racks #2 and #5 are most appropriate when using the convection bake mode. Cookie sheets should not be staggered. The cookie sheet on rack #2 should be placed directly under the one on rack #5; however, round cake pans should be placed in staggered orientation for best results.

•This may be used for cakes, cookies, biscuits and other foods for which two rack baking is desirable.

•When several casseroles, frozen pies or cakes are to be baked, use racks #2 and #5.

•These two racks can also be used for a large oven meal.

CONDENSATION

It is normal for a certain amount of moisture to evaporate from the food during any cooking process. The amount depends on the moisture content of the food. The moisture will condense on any surface cooler than the inside of the oven, such as the control panel.

TEMPERATURE SETTING

When using Convection Bake, reduce the temperature recom- mended in the recipe by 25°F, except for meats. When roasting meats, check internal temperature priortotimerecommendedbyrecipe to prevent over cooking.

Three Rack Baking

•When several sheets of cookies are to be baked, bake them on racks #1, #3 and #5. Place the baking sheets directly above each other on the respective racks to allow air to flow around the baking sheets.

Bakeware Type

•Aluminum bakeware gives the best browning results.

•Cookie sheets with only two sides give the best results. Aluminum commercial half-sheets or professional cooking utensils may be used.

Placement

•For better browning, utensils such as cookie sheets, jelly roll pans and rectangular baking pans should be placed crosswise on the rack with the shorter sides on the right and the left. This allows the air to circulate freely.

•When baking on more than one rack, pans should not be staggered, except for round cake pans. Cookie sheets should not be staggered.

■WHEN USING THE OVEN IN ANY MODE

Never use aluminum foil to cover the oven racks or to line CAUTION the oven. It can damage the oven and cause a fire hazard if

heat is trapped under it. See Page 4.

DP30 specifications

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Thermador DP30 manual Convection Bake

Models: DP30